Almost every weekend my four-year-old son requests pancakes. And almost every weekend I try a new gluten-free version — so his older brother (with Celiac Disease) can partake. This is our favorite! They’re very tasty, and you won’t miss the wheat flour at all. In fact you might even like these more! There’s more protein in quinoa flour than any other flour, by the way.
- 1 cup non-fat plain yogurt
- 1/3 cup honey
- 1 cup low-fat milk
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 2/3 cups quinoa flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
Makes approximately 14 small pancakes
Prep time: less than 10 minutes
Cooking time: less than 15 minutes
In a large mixing bowl, combine the yogurt with the honey, milk, salt, cinnamon, vanilla, and eggs. Gradually incorporate the flour, baking powder, and baking soda. Fold in the melted butter and mix only until well blended.
Heat a large saute pan with a bit of butter. Turn the heat to low and use a 1/4 cup measure to pour 3 to 4 ladles-full into the pan with ample space between them. Cook the pancakes for approximately 2 minutes per side or until they start to brown along the edges. Use a bit more butter each time you add batter to the pan.
An additional note:
I usually call for low-fat milk in my recipes, but you can also use non-fat or whole milk, too. And I typically have non-fat plain yogurt on hand, but here again, low-fat or whole is fine, too.
You might also like Quinoa Banana Chocolate Muffins!